Akikos Restaurant

Akikos Restaurant New flagship location at Avery Lane, helmed by chef-owner Ray Lee.

Over the years — we have built a true partnership with the purveyors who pull urchin from the sea. We source the best un...
04/25/2026

Over the years — we have built a true partnership with the purveyors who pull urchin from the sea. We source the best uni from the frigid waters of Hokkaido to the remote coastlines of Russia — each region’s cold-running currents and native kelp beds quietly shaping the flavor in ways that will permanently change how you understand the ocean on a plate.

Shari (sushi rice), at body temperature with the right acidity. Each piece of fish receives exactly the pressure it dema...
04/17/2026

Shari (sushi rice), at body temperature with the right acidity. Each piece of fish receives exactly the pressure it demands — gentle for the fatty, a firmer, brighter touch for the leaner ones. The rice isn’t just a vessel — it’s half the conversation. Nigiri as it’s meant to be: small, powerful, uncompromising. Nuances you don’t notice until they hit you — it's like a drug.

📸: .chew

Hotaru ika, or firefly squid, is in season, alongside Akami, a lean cut of bluefin tuna dry-aged for 14 days, and Amaebi...
04/14/2026

Hotaru ika, or firefly squid, is in season, alongside Akami, a lean cut of bluefin tuna dry-aged for 14 days, and Amaebi, sweet shrimp served raw. This is the essence of omakase, where a chef curates a unique experience with seasonal ingredients. AKIKOS focuses on seasons, not trends, and currently, the season is exceptional.

Every seat is a front-row view. From precise cuts to finishing touches, the rhythm of service unfolds right before you. ...
06/30/2025

Every seat is a front-row view.

From precise cuts to finishing touches, the rhythm of service unfolds right before you. Quiet focus, steady hands, and a craft worth watching.

📸: Annette Chu

Chef Matt, a fourth-generation Japanese American from Honolulu, brings a deep-rooted love of Japanese cuisine shaped by ...
06/27/2025

Chef Matt, a fourth-generation Japanese American from Honolulu, brings a deep-rooted love of Japanese cuisine shaped by his Hawaiian upbringing and over a decade in San Francisco's top kitchens. He began his journey under Chef Shinsuke at Yoshi's, honed his craft during seven years at Kusakabe, and broadened his perspective at Nisei.

Now at Akikos, he works alongside Shinsuke to curate the sushi menu, cure fish, and lead service with precision and purpose. For Chef Matt, the craft is deeply personal—but it's the guests who bring it to life. Every seat at the Chef's Stage is a chance to share what he's learned and created.

📸: Bonjwing

Kinmedai. Chutoro. Umimasu. Akamutsu. Aori Ika. Uni. Kamasu. Each with its own character, each prepared with finesse. To...
06/23/2025

Kinmedai. Chutoro. Umimasu. Akamutsu. Aori Ika. Uni. Kamasu. Each with its own character, each prepared with finesse. Together, they tell the story of the season—one bite at a time.

📸: Joseph C Weaver

The final touch is never rushed. Each piece of nigiri is finished with care, whether it's a brush of sauce, a sprinkle o...
06/19/2025

The final touch is never rushed. Each piece of nigiri is finished with care, whether it's a brush of sauce, a sprinkle of salt, or a gentle sear.

📸: Annette Chu

Crisp, floral, bold, or silky, our sake collection offers a thoughtful exploration of Japanese tradition and terroir. Si...
06/18/2025

Crisp, floral, bold, or silky, our sake collection offers a thoughtful exploration of Japanese tradition and terroir. Sip something familiar or discover a new favorite tonight.

📸: Joseph Weaver, Annette Chu

At Akikos, the experience is sensory by design—where flavor, texture, and intention converge in every moment. From the f...
06/16/2025

At Akikos, the experience is sensory by design—where flavor, texture, and intention converge in every moment. From the first bite to the final pour.

Join us at the link: https://heyor.ca/AmKEG1

📸: Garowland

Chef Miyuki San adds the final touch with focus and care. Look closely and you’ll see a commitment to craft in every mov...
06/11/2025

Chef Miyuki San adds the final touch with focus and care. Look closely and you’ll see a commitment to craft in every movement.

📸: Annette Chu

San Francisco summer days call for something bright and refreshing. Join us midday for a lighter take on omakase—balance...
06/09/2025

San Francisco summer days call for something bright and refreshing. Join us midday for a lighter take on omakase—balanced, vibrant, and everything lunch should be.

📷: Hey Engel

Seared Kinmedai with Meyer lemon and sea salt~ a bright, citrusy bite that feels like summer. Just one of many expressio...
06/05/2025

Seared Kinmedai with Meyer lemon and sea salt~ a bright, citrusy bite that feels like summer. Just one of many expressions on our nigiri menu, where every piece highlights the season, the sourcing, and the skill behind the counter.

📸: Joseph C Weaver, Bonjwing Lee, Annette Chu

A look inside the process that sets our fish apart. At Akikos, select cuts are dry-aged with care to deepen flavor, enha...
06/03/2025

A look inside the process that sets our fish apart. At Akikos, select cuts are dry-aged with care to deepen flavor, enhance texture, and draw out a rich, refined umami. It’s a quiet transformation that speaks volumes on the plate.

📸: Joseph C Weaver

From the moment you take your seat, you’re part of the process. The omakase experience at is interactive by nature—eac...
05/31/2025

From the moment you take your seat, you’re part of the process. The omakase experience at is interactive by nature—each course served by hand, each moment thoughtfully paced.

📷: Annette Chu

Turn up the heat this weekend. From smoke to sear, every detail at the Chef’s Stage is dialed in for flavor. Book your s...
05/29/2025

Turn up the heat this weekend. From smoke to sear, every detail at the Chef’s Stage is dialed in for flavor. Book your seat at the link: https://heyor.ca/AmKEG1 🔥

📷: Annette Chu

Address

430 Folsom Street
San Francisco, CA
94108

Opening Hours

Monday 11:30am - 2:30pm
5:30pm - 9pm
Tuesday 11:30am - 2:30pm
5:30pm - 9pm
Wednesday 11:30am - 2:30pm
5:30pm - 9pm
Thursday 11:30am - 9pm
Friday 11:30am - 2:30pm
5:30pm - 9pm
Saturday 5:30pm - 9pm

Telephone

+1 415-397-3218

Website

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